Cottage Cheese Chicken Enchilada Casserole

Here is another enchilada recipe we enjoyed. This one was much prettier than the previous one I posted (I think due to red enchilada sauce instead of green) and was more like a casserole than separate enchiladas...

1 tablespoon olive oil
1 pound chicken tenders, cooked and shredded
1/2 cup chopped onion
1 can chopped green chiles
1 package taco seasoning mix
3/4 cup water
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch pepper
12 tortillas
2 cups shredded Monterey Jack cheese
1 can red enchilada sauce

Heat oil in skillet. Add chicken, onion, and green chiles; saute until warm and browned. Add taco seasoning and water. Allow to simmer long enough for most water to evaporate.

Meanwhile, mix sour cream, cottage cheese, salt, and pepper.

In each tortilla place a spoonful of chicken mixture, a spoonful of cheese mixture, and a bit of shredded cheese. Roll tortillas and place in greased 9x13 pan. Top with any remaining chicken and cheese mixtures, enchilada sauce, and remaining shredded cheese.

Bake at 350 degrees for 30 minutes or until cheese is melted and bubbly.

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